摘要:

This paper examines trends in yields of grain corn, barley, and winter wheat in Ontario between 1888 and 1995. An economic model of crop yields is estimated for each of these crops for the entire time period from 1888 to 1995 and for the post‐1945 period. The goal of the empirical analysis is to separate the effects of prices, weather, and land quality from the effect of technological change, represented as a time trend, on yields. Yields of the three crops considered in this study remained roughly constant until about the end of World War II. In the post‐war era, all three crops exhibited clear upward trends. Regression models with a quadratic time trend fitted to the post‐1945 data indicate that yields of these crops have been increasing at a decreasing rate. The estimation results for this most recent 50‐year period indicate, however, that yields have not yet reached a plateau and that they will not do so for some time.

ISSN:8755-9129    

DOI:10.1080/87559129909541175

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Moisture diffusivity (Dm) and drying constants (k) of food products, raw and processed, are reviewed. These mass transfer properties were classified into various commodity groups such as fruits and vegetables, cereal products, meat products, gels, etc. These properties were also reviewed for the foods during frying process. Limited data on Dmare available in literature, with a large variation of the reported values, due to the complexity of the foods and various methods of determinations used. These methods to determine Dmand k are also discussed in brief. The data on the activation energy of diffusion (?H) process are also reviewed for various food products. Many of these properties are summarized in various tables for easy reference. Various mathematical models used to describe these properties are also given when available.

ISSN:8755-9129    

DOI:10.1080/87559129909541176

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Dduk (Korean traditional cake) has been made in Korea since its primitive agricultural age. There are 200 different types of Dduk depending on the major and minor ingredients, cooking methods, and decoration and filling materials. Dduks are divided by cooking methods: steamed, pounded, fried, and boiled. Dduks have been an essential food for many special occasions including sacrificial rites, weddings, and birthdays, and the types of Dduk vary accordingly. The types of Dduk used are also different depending on the season. Major ingredients used are nonwaxy and waxy rice, and miscellaneous cereals. Beans, dried fruits, and medicinal herbs are used for minor ingredients thus increasing its nutritive values, and adding other health factors, flavors, and aesthetic value. Each Dduk has different uses and meanings; partly showing the Korean way of life.

ISSN:8755-9129    

DOI:10.1080/87559129909541177

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Sake, its history in Japan, the unique brewing process, and microbes concerned with the characteristics of flavor are described. The main flavor components derived mainly from the fermentation process are higher alcohols, isoamyl acetate, ethyl caproate, and phenethyl acetate. These are the compounds which give an accent to the flavor of sake. The esters are formed mainly by yeast during mash fermentation. Isoamyl acetate is produced by the reaction of acetyl CoA with isoamyl alcohol catalyzed by alcohol acetyl transferase. The enzyme, bound to the yeast cell membrane, is unstable to heat and unsaturated fatty acids. The ester formation is regulated by the amount of isoamyl alcohol produced. Acyl CoA alcohol acyl transferease catalyzes the formation of ethyl caproate from caproyl CoA and ethanol. In this reaction, the amount of caproyl CoA supplied is important. The mechanism of higher alcohol formation, including the biosynthetic pathway of amino acids and its feedback regulation, is discussed. Finally, breeding and the practical use of sake yeast with high productivity of higher concentrations of higher alcohols and esters are described.

ISSN:8755-9129    

DOI:10.1080/87559129909541178

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

It is well documented that the indigenous microflora, particularly in the colon, plays an important role as a natural resistance factor against pathogenic microorganisms. The number of beneficial bacteria can be increased by specific non‐digestible carbohydrates known as prebiotics. One category of prebiotic is inulin, a non‐starch poly‐saccharide consisting of chains of fructose units coupled by β(2,l)‐bonds, frequently terminated by a single glucose moiety naturally occurring as a storage carbohydrate in many plant species. From the results of various in vitro and in vivo studies in animals and humans, inulin can be considered a prebiotic with a bifidogenic factor: it selectively stimulates the in vivo growth of bacteria such asBifidobac‐terium, Lactobacillus, andBacteroidesat the expense of potential pathogenic microorganisms. Regarding safety, the tolerance level for inulin is far above the bifidogenic level.

ISSN:8755-9129    

DOI:10.1080/87559129909541179

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

This review comprises an up‐to‐date literature survey on the topic of food contact can coatings. Special consideration is given to the choice of can coating. To avoid reactions between the food and the metal of the can, the interior metal surface is treated with lacquers which act as a barrier. This ensures that the real flavor of the canned food is preserved without tainting. The type of coating chosen usually is dictated by several factors, including the product to be packaged, the type of construction of the container, how the container is to be filled, and how the canned product is subsequently processed.

ISSN:8755-9129    

DOI:10.1080/87559129909541180

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Applied Dairy Microbiology edited by Elmer H. Marth and James L. Steele. Marcel Dekker, Inc., New York, NY, 1998, 516 p., $150.00. (Food Science and Technology Series/84).

ISSN:8755-9129    

DOI:10.1080/87559129909541181

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129909541182

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129909541174

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor